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If I cook a poptart...

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If it wasnt held at 140 degrees or higher for those 3 hours, then there may be some e coli or botchulism or maybe even some salmonella if you are lucky, wait never mind
 
loki8481 said:
little known fact: refrigerated poptarts are pretty awesome.

it's rare for me to have a poptart at all, but when I do get the craving and buy a box, it's usually brown sugar or cherry.
Click to expand...

brown sugar is how I roll too... so you're saying to put them in the fridge and then heat then?!>! I'll try that.
 
I keep giggling at the notion of "cooking" a poptart. You throw it in a fucking toaster ffs.
 
If a Pop Tart is not eaten within 20min of heating, it begins to emit formaldehyde.
You should throw it away immediately and call the EPA.
 
Phoenix86 said:
This makes me want to try baked, seared and possibly fried pop tarts. :colbert:
Click to expand...

Fried Pop Tarts:

Ingredients

3 eggs
1/4 cup sugar
2 cups milk

3 2/3 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
to taste vegetable oil , for frying
Box of poptarts(whatever is clever)

Directions

Beat eggs and sugar together and then add the milk slowly--beat. Add the dry ingredients and beat until smooth and creamy.

Cut the edges off the poptarts, and cut pop tarts into six pieces. Dip in batter, fry at 350 for 2-3 minutes until golden brown.
 
If you do that it's called a "retart".
If you are what you eat you are now a retart. :biggrin:
 
dave_the_nerd said:
Each time you toast it, it loses some moisture.

Retoast it too many times and you end up with a desiccated pop tart flavored wafer board.

Once it's been toasted once, you're probably better off reheating it in the microwave, using a wax paper baggie to minimize dry-out.
Click to expand...

I use the microwave the first time anyway.
 
If it dries out, just get it hot enough to slather some butter on the bottom to loosen it up a little bit.
 
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